These are soft cookies which will crisp a bit at the edges if you increase the baking time to around 10-12min. I substituted the butterscotch with semi-sweet chocolate chips and halved the sugar because other reviews said it was too sweet. I also added a teaspoon of pumpkin spice and tossed the cooled cookies in a bit of ground cinnamon to make up for decreased amount of sugar.

Reviewer:

Awesome! I used whole wheat flour (I always do), I used one teaspoon cinnamon, 1 teaspoon pumpkin pie spice and I used cinnamon chips. I took the advice on the shaping of the cookie prior to baking. They came out perfect! They are soft, cake-like cookies and everyone LOVED them. It seems to me these are Vegan without the cinnamon chips!? Oh, and they took about 16 minutes to bake.

Reviewer:

These are really good but I did make a couple of changes. I used coconut oil instead of shortening for a healthier version. It worked out fine and gave it a bit of flavor. Because some of the reviews said it was too sweet, I used 3/4 cup butterscotch chips and 3/4 cup dark chocolate chips. I think it would have been fine with just butterscotch though. I also substituted pumpkin pie spice for the cinnamon. Both of my hard to please boys gave them suspicious looks because of the pumpkin but said they were really good.

Reviewer:

Made these using chocolate chips (only 1 cup) and they were fabulous! I didn't have a sifter, but they turned out really nice. I imagine had I sifted the dry ingredients, they would've ended up being more cake-like. Everyone loved them and they disappeared very quickly (:

Reviewer:

I don't know where you got this but it is my grandmas recipe ;) I have been making this for Thanksgiving and Christmas since I was old enough to bake. For people thinking these are too sweet or not pumpkin tasting enough, I add a couple teaspoons of pumpkin pie spice and cut back or cut out the cinnamon. I also add chopped walnuts with the butterscotch morsels. My favorite cookies ever. Note: pressed for time, I greased a 9 x 12 glass casserole dish and made these like bars last Christmas and every one loved them. You just have to change the amount of time in the oven. I am pretty sure it took at least twenty minutes. I kept pulling them out and adding five more minutes until a toothpick came out clean in the middle. Yum!!

Reviewer:

Changed it up a bit! Used butter instead of shortening, and half white sugar and half brown sugar. Also, I substituted the vanilla with pumpkin spice baking emulsion. Turned out pretty good!
ALSO. 'Teaspoonfuls'? The cookies were tiny and I made twice as many as the recipe predicted. Maybe a typo?

Reviewer:

These are fantastic cookies, lightly pumpkiny and sweet with a great blend of flavors. The proportions are spot-on; mine made exactly the estimated 3 dozen. I added a little ginger and nutmeg as well, just a dash of each, and I recommend playing around with whatever spices you like in your pumpkin to get it just right for you! I also cut the chips back to 1 cup because as other reviewers have mentioned, butterscotch chips are quite sweet. If you like a very sweet cookie you will probably be fine with the given amount; if you like a little more flavor contrast, 1 cup is perfect. They needed 14 minutes in my oven; your mileage may vary. Just poke them with a toothpick, and if it doesn't come out doughy, they're done. I will be adding these to my fall recipe collection to make every year. Thanks for the great recipe!

Reviewer:

Taste good, only I used chocolate chips instead of butterscotch. Still turned out well and everyone liked them, I found the pumpkin taste came out more after they cooled and sat for a bit. Good recipe and may make again.

Reviewer:

I liked it used pumpkin pie mix in a can which is just pumpkin puree and spices-used a stick of butter-1/2cup white sugar-1/2 cup dark brown-a little less cinnamon due to spices in pumpkin pie mix and I used white chocolate chips-also I added a little bit more pumpkin pie mix cuz it was a little dry and was not mixing well-so yeah I like my version of this